Hey y’all, welcome to my little corner of the internet where we celebrate the magic of Old Southern recipes—the kind your Grandma used to make that filled the house with love and the air with the scent of comfort food. If you’ve been yearning for the flavors of yesteryears, you’ve just hit the culinary jackpot! These aren’t just any recipes; they’re time-tested, family-approved, and passed down through generations. I’ve had the privilege of learning from some of the best cooks I know—my family and friends. So, when I say you’re in for some authentic Southern cooking, trust me, I mean it!
Now, I don’t want you to just read and drool; I want you to roll up your sleeves and get into the action! Head on over to your local grocery store, grab the freshest ingredients you can find, and let’s get cooking! We’ve got a smorgasbord of Southern classics lined up for you right here, ready to bring that soulful goodness right into your kitchen. Imagine the aromas, the flavors, the pure joy of creating these dishes yourself!
And hey, why stop at just one dish? Go ahead and make it a feast! Prepare a couple of these mouthwatering recipes to create a full Southern spread that’ll make your taste buds dance. Speaking of favorites, if I had to pick my ultimate Southern meal, it would be chitterlings and hog maws, perfectly paired with collard greens. And for the grand finale? A heavenly slice of homemade peach cobbler. Mmm, just thinking about it makes me hungry. What’s your dream Southern meal? Now, let’s dive into some of the most beloved dishes that define Southern cuisine!
1. **Fried Chicken**Fried Chicken is not just a dish; it’s a cultural icon in the Southern culinary landscape, a true emblem of comfort and hospitality. Imagine the perfect blend of spices marinating the chicken, which is then enveloped in a crispy, golden crust that shatters with every bite. The inside remains wonderfully tender, juicy, and absolutely bursting with flavor, making it an unforgettable experience.
And let’s not forget the hot sauce—this is where the dish truly transforms from good to unforgettable, adding that signature Southern kick. It’s a meal that inherently brings families together, graces picnic tables on sunny afternoons, and is the undeniable star of countless Sunday dinners across the region. Every bite is a taste of tradition, a memory in the making.
For a truly authentic experience, you’ll want to embrace the secrets passed down through generations. The context tells us that “Mama’s secret is to soak the chicken in buttermilk at least two hours before frying,” which is absolutely essential for achieving that incredible tenderness and flavor. This simple step ensures that the chicken remains moist and succulent through the frying process, delivering perfection every time.
“Crispy, juicy, and seasoned to perfection, this classic buttermilk fried chicken is peak Southern comfort,” as described in the context. The key truly lies in “a flavorful buttermilk marinade and a double-dredged coating for that signature crunch.” For an extra special touch, you might even consider serving your fried chicken with a “creamy Alabama white sauce for the perfect finish,” elevating an already fantastic dish to new heights.
Fried Chicken Sandwich
Equipment
- 1 Meat Mallet For pounding chicken to an even thickness
- 1 Deep-Fryer or Large Skillet Essential for deep frying the chicken
- 1 Instant-Read Thermometer Crucial for ensuring proper chicken doneness and oil temperature
- 1 Cooling Rack with Baking Sheet For resting fried chicken and draining excess oil
- 3 Mixing Bowls For brining, dry dredging, and wet dredging mixtures
Ingredients
Main
- 3 skinless boneless chicken breast halves
- 12 dill pickle slices with brine
- peanut oil for frying
- 1 cup all-purpose flour
- 2 tablespoons powdered sugar
- 1 teaspoon salt
- paprika
- ½ teaspoon ground black pepper
- ½ teaspoon celery salt
- ½ teaspoon dried basil
- 2 large eggs
- milk
- 2 tablespoons butter softened
- 6 sandwich buns
Instructions
- Place each chicken breast between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
- Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
- Whisk eggs and milk together in another bowl.
- Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
- Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
- Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
- Deep-fry chicken, a few pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
- Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.
Notes
2. **Chicken and Dumplings**Does it get any cozier than chicken and dumplings? Down here, definitely not! This heartwarming dish is the very essence of comfort, embodying both resourceful Southern cuisine and the pure, unadulterated joy of home cooking. It truly is like a warm hug in a bowl, a culinary embrace that soothes the soul and satisfies the deepest cravings for something familiar and delicious.
This “ultimate comfort food” brings with it all the nostalgia of grandma’s kitchen, a delicious trip down memory lane with every spoonful. Imagine tender pieces of chicken, slow-cooked to perfection, mingling with soft, pillowy homemade dumplings in a rich, savory, and incredibly flavorful broth. It’s a symphony of textures and tastes that speaks directly to the heart.
The context beautifully describes this dish: “Tender chunks of chicken and pillowy dumplings are nestled in a thick, savory, veggie-filled broth.” This description perfectly captures the hearty, wholesome nature of chicken and dumplings, highlighting the harmonious blend of ingredients that make it such a beloved staple. It’s a meal that fills you up and warms you from the inside out, especially on a chilly evening.
“Grandma’s Chicken and Dumplings is the ultimate comfort food,” a statement that resonates deeply with anyone who has grown up with this Southern classic. This “soul-warming dish of tender chicken and soft dumplings in a rich, flavorful broth” is guaranteed to fill you up and warm your soul, leaving you completely content and utterly satisfied. It’s truly a timeless dish that continues to bring joy to generations.
Electric Pressure Cooker Chicken and Dumplings
Equipment
- 1 Electric Pressure Cooker Such as an Instant Pot®
- 1 Cutting Board
- 2 Forks For shredding chicken
- 1 Measuring Spoons
- 1 Stirring Spoon Heat-resistant
Ingredients
Main
- 1 large chicken breast
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground black pepper
- 4 cups chicken stock divided
- 2 12 ounce packages frozen dumpling wrappers
- 2 cups cream of chicken soup
- 1 ½ cups frozen peas and carrots Optional
- salt and ground black pepper to taste
Instructions
- Season chicken with paprika, garlic powder, salt, and black pepper. Combine chicken breast and 2 cups stock in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Turn on the pressure cooker and select Stew function. Set timer for 25 minutes. Allow time for pressure to build, 5 to 10 minutes.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a cutting board. Set pressure cooker to Saute function and allow broth to come to a boil. Shred chicken meat using 2 forks.
- Add frozen dumpling wrappers to the broth, stirring often to prevent sticking together. Add shredded chicken, cream of chicken soup, and remaining stock to the pressure cooker. Add salt and pepper to taste. Close and lock the lid and set pressure cooker to Stew function. Set timer for 10 minutes. Allow time for pressure to build, 5 to 10 minutes.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock lid; stir in peas and carrots and allow to sit until warmed through, 1 to 2 minutes.
Notes
3. **Collard Greens**Collard Greens are a quintessential Southern dish, a vibrant green staple that graces nearly every Southern table, especially during holidays and Sunday suppers. Often cooked with ham hocks for that extra layer of rich, smoky flavor, these greens are transformed into something truly spectacular through patient simmering. When it’s time to eat, a dash of vinegar and hot sauce elevates this dish to new heights, cutting through the richness and adding a delightful tang.
This dish is not just a side; it’s a celebration of Southern agriculture and a deeply rooted culinary tradition, reflecting a history of making delicious meals from humble ingredients. The context notes that it’s typically cooked “low and slow with plenty of bold, smoky ingredients to amp up the flavor of the greens,” a method that extracts maximum taste and tenderness.
While the “real deal may take a few hours to simmer,” a process that allows all those wonderful flavors to meld beautifully, the hands-on cooking time for collard greens only requires “a few minutes.” This makes them a wonderfully rewarding endeavor for any home cook, offering a rich, soulful side that feels both special and achievable.
Whether served alongside “chitterlings and hog maws” or “neck bones and rice,” these “leafy greens slow-cooked with ham hocks, offering a rich, smoky flavor,” are truly “A must-have Southern side dish.” They are the perfect accompaniment, adding a touch of verdant goodness and deep flavor to any Southern feast, balancing richer dishes with their earthy appeal.
Ginger Collard Greens
Equipment
- 1 Large Pot For boiling and simmering the greens.
- 1 Cutting Board For preparing the onion, garlic, and collard greens.
- 1 Chef’s knife For chopping and mincing ingredients.
- 1 Strainer or Colander For draining the cooked collard greens.
- 1 Measuring Spoons and Cups For accurate ingredient measurements.
Ingredients
Main
- 3 quarts water
- 6 cubes chicken bouillon
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons ginger powder
- 1 bunch collard greens – rinsed trimmed and chopped
Instructions
- Combine the water, bouillon cubes, chopped onion, minced garlic, pepper, salt, garlic powder, and ginger powder in a large pot; bring to a boil over high heat. Add the collard greens, and return to a boil. Reduce heat to medium, and simmer until very tender, about 1 hour. Strain to serve.
Notes
4. **Sweet Potato Pie**Sweet Potato Pie is a dessert that is deeply rooted in Southern tradition, a beloved classic that often takes center stage, particularly during the Thanksgiving holiday. The very aroma of this pie baking is enough to transport you back to your childhood, evoking cherished memories of family gatherings and warmth. It’s a fragrance that signals comfort, celebration, and pure, unadulterated deliciousness.
Whether served warm with a dollop of whipped cream, or enjoyed cold straight from the fridge, each slice of this pie is a piece of heaven. The context explains that this recipe “gains its sweetness from roasted sweet potatoes, accented with a light dose of brown sugar and fall spices.” This thoughtful combination ensures a rich, complex flavor that is both sweet and subtly spiced.
For the absolute best results, a crucial tip from the context is to “Don’t use canned—roast the potatoes for the perfect amount of moisture and to concentrate their sweetness and flavor.” This simple yet impactful step guarantees a pie with unparalleled depth and a perfectly smooth, luscious texture that canned potatoes simply cannot achieve.
Indeed, “A creamy, spiced sweet potato filling in a flaky crust” truly makes this “A beloved Southern dessert often enjoyed warm or cold.” It’s a comforting classic that frequently makes an appearance instead of pumpkin pie at Thanksgiving tables across the South, symbolizing the region’s unique culinary identity and its enduring love for this sweet, earthy vegetable.
The Best Sweet Potato Casserole
Equipment
- 1 Large Pot For boiling sweet potatoes
- 1 Potato Masher Or fork for mashing
- 1 2-Quart Baking Dish Oven-safe
- 2 Mixing Bowls One large, one medium
- 1 Whisk Or fork for combining ingredients
Ingredients
Main
- 1/2 stick 4 tablespoons unsalted butter, melted, plus more for buttering the baking dish
- 3 to 4 large sweet potatoes about 1 3/4 pounds, peeled and cubed
- 1/2 cup milk
- 1/4 cup brown sugar packed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 stick 4 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt
- 3/4 cup chopped pecans
Instructions
- For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
Notes
5. **Peach Cobbler**Peach cobbler is truly the classic of all classics when it comes to Southern desserts, an absolute staple that captures the essence of summertime sweetness. Southerners possess an undeniable love for sweet, stewed fruit, whether it comes “by way of buckles, slumps, pandowdies, crisps, or cobblers.” There’s something inherently comforting and delightful about warm fruit baked under a tender topping.
This particular recipe stands out for its straightforward approach, promising delicious results without unnecessary fuss. The context assures us that “This recipe comes together in four easy steps and tastes just as good as you remember,” making it incredibly accessible for home cooks eager to recreate that nostalgic flavor with minimal effort.
A “heavenly slice of homemade peach cobbler” is mentioned as the perfect grand finale to a dream Southern meal, and for very good reason. “Juicy peaches baked under a fluffy, buttery crust” make this “A classic Southern dessert that’s perfect for any occasion,” whether it’s a casual weeknight treat or a centerpiece for a festive gathering. The combination is simply irresistible.
The beauty of peach cobbler lies in its ability to evoke feelings of warmth and joy, transforming simple ingredients into a truly spectacular dessert. It’s a testament to the fact that sometimes, the most cherished dishes are those that are made with love and a clear appreciation for the natural sweetness of fresh, seasonal produce. This is why it’s a dish you’ll want to make again and again.
Georgia Peach Ice Cream Alternative with Cobbler Crumble
Equipment
- 1 Ice Cream Maker
- 1 Blender
- 1 Medium Saucepan
- 1 Baking Sheet
- 1 Whisk
Ingredients
Main
- ⅔ cup all-purpose flour
- ¼ cup white sugar
- ¾ teaspoon baking powder
- 3 tablespoons cold butter
- 2 tablespoons Blue Diamond Vanilla Almond Breeze
- ½ cup white sugar
- 2 tablespoons cornstarch
- 4 large egg yolks
- 2 cups Blue Diamond Vanilla Almond Breeze
- 1 cup chopped peeled fresh peaches
- 1 cup peach jam or preserves divided
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 13.5 ounce can coconut milk
Instructions
- To prepare crumble, preheat the oven to 350 degrees F (175 degrees C). Stir together flour, sugar and baking powder in a medium bowl. Cut in butter with a fork until it’s the size of peas, then lightly stir in 2 to 2 1/2 tablespoons Almond Breeze.
- Place on a parchment-lined baking sheet and break into 1/2- to 1-inch pieces; bake for 15 minutes. Let cool, then coarsely crumble.
- To prepare ice cream, whisk together sugar, cornstarch, and egg yolks in a medium saucepan, then slowly whisk in Almond Breeze. Bring to a simmer over medium heat, whisking constantly. Cook over low heat, stirring frequently, until mixture is slightly thickened; let cool.
- Transfer to a blender with peaches, 1/2 cup peach jam, vanilla and almond extracts, and coconut milk; puree until smooth.
- Cover and chill well. Transfer to an ice cream maker bowl and freeze according to manufacturer’s instructions.
- Place a layer of ice cream in the bottom of a 1-quart dish (such as a loaf pan). Top with small spoonfuls of the remaining jam and some of the crumble. Repeat layers several times, saving a little of the crumble for garnishing, if desired.
- Cover and freeze until ready to serve. Top small scoops of ice cream with a sprinkle of the crumble.
Notes
6. **Banana Pudding**Banana Pudding is a dessert that’s as simple as it is incredibly delicious, a quintessential Southern treat that brings smiles to faces of all ages. Its charm lies in the delightful combination of textures and flavors: “Layers of freshly sliced bananas are alternated with creamy pudding and crunchy vanilla wafers,” creating a dessert that is both rich and wonderfully refreshing. It’s a true symphony for the palate.
This beloved dessert holds a special place in Southern hearts, being an “all-time family favorite that’s perfect for any occasion.” Whether it’s a casual Sunday supper, a church potluck, or a festive holiday gathering, banana pudding is always a welcome sight, promising a spoonful of pure comfort and nostalgic sweetness.
For those who appreciate tradition, the context highlights that “This old-fashioned banana pudding takes a page straight from Grandmother’s recipe box.” It’s revered as a “cool and creamy Southern staple that needs no other explanation,” such is its iconic status and universal appeal within the region. Its reputation truly precedes itself.
To elevate this classic to an even more sublime experience, the context specifies that “Homemade pudding and a fabulous meringue topping makes this version extra delectable.” This thoughtful touch transforms a simple dessert into something truly extraordinary, showcasing the care and love that goes into true Southern cooking. It’s the kind of dish that leaves a lasting impression and keeps you coming back for more.
Alright, y’all, if you thought the first round of Southern deliciousness was good, just wait until you get a load of these next six recipes! We’re talking about the foundational elements of Southern hospitality—from the fluffiest biscuits to the most iconic fish dish, and a cake so famous it practically has its own fan club. Get ready to roll up those sleeves, because these timeless classics are about to become your new kitchen obsessions!
Southern-Style Baked Banana Pudding
Equipment
- 1 Stand Mixer Essential for efficiently whipping egg whites for the meringue.
- 1 Heavy-bottomed saucepan For preparing the custard, preventing scorching.
- 1 Whisk Crucial for smoothing custard and aerating egg whites.
- 1 Baking Dish Approximately 9×13 inch or similar, for assembling and baking the pudding.
- 1 Soft Spatula For gently spreading meringue and custard.
Ingredients
Main
- 4 large eggs
- ½ cup white sugar
- ¼ teaspoon salt
- ⅓ cup all-purpose flour
- 1 tablespoon all-purpose flour
- 2 cups milk
- 1 tablespoon banana liqueur Optional
- ½ teaspoon vanilla extract
- 1 tablespoon cold butter
- 3 very ripe bananas or more to taste, sliced
- 1 ½ teaspoons freshly squeezed lemon juice
- 1 12 ounce package miniature vanilla wafers
- ⅛ teaspoon cream of tartar
- 2 tablespoons white sugar
Instructions
- Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
- Prepare the custard: Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
- Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
- Remove custard from heat and add banana liqueur, vanilla, then cold butter. Whisk until butter dissolves. Set custard aside.
- Preheat the oven to 400 degrees F (200 degrees C).
- Begin to assemble the pudding: Toss banana slices with lemon juice.
- Spread 1/4 of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
- Make the meringue topping: Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
- Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.
Notes
7. **Homemade Biscuits**Oh, honey, if you haven’t experienced a truly homemade Southern biscuit, you are in for an absolute treat! These aren’t just a side dish; they are the heart and soul of Southern baking, a warm, fluffy delight that practically melts in your mouth. Fresh out of the oven, their aroma alone is enough to bring everyone running to the kitchen, eager for that first perfect bite.
The beauty of these biscuits lies in their incredible versatility, making them a staple at any Southern table. Whether you’re craving something sweet, you can slather them with your favorite jam or drizzle them generously with golden honey. For a more savory start to your day, they’re the perfect canvas for eggs and sausage, creating a breakfast sandwich that’s truly unforgettable. They’re a treat that adapts to any craving, proving why no Southern table should ever be without them.
Now, if you want to make them like a true pro, there are a few delightful secrets that elevate these simple pastries to culinary masterpieces. The context reveals a fantastic tip for making buttermilk biscuits: “Requiring just four ingredients and some parchment paper, they’re easy to pull together as long as you follow our steps exactly.” This emphasis on precise execution is key to achieving that perfect texture every single time.
One of the most ingenious tricks to achieving unparalleled flakiness and tenderness is to grate your butter. Yes, you heard that right, *grate* it! This ensures that the butter is evenly distributed throughout the dough, creating those wonderful pockets of steam that make biscuits so light and airy. The context even mentions stirring exactly 15 times for the perfect blend, a testament to the simple yet crucial steps that make these biscuits a true triumph.
Basic Biscuits
Equipment
- 1 Large Mixing Bowl
- 1 Pastry Blender Or two forks
- 1 Rolling Pin
- 1 Biscuit Cutter About 2-3 inch diameter
- 1 Baking Sheet Ungreased
Ingredients
Main
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup shortening
- ¾ cup cold milk
Instructions
- Gather all ingredients and preheat oven to 450 degrees F (230 degrees C). Dotdash Meredith Food Studios
- Sift flour, baking powder, and salt together in a large mixing bowl; cut in shortening with a fork or pastry blender until mixture resembles coarse crumbs. Dotdash Meredith Food Studios
- Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl. Dotdash Meredith Food Studios
- Turn dough out onto a lightly floured surface and knead dough briefly, 5 to 7 times. Dotdash Meredith Food Studios
- Roll dough out into a 1/2 inch thick sheet and cut out biscuits with a floured cookie cutter. Press together unused dough and repeat rolling and cutting procedure. Dotdash Meredith Food Studios
- Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes. Dotdash Meredith Food Studios
- Enjoy! Rita Pellegrini / Allrecipes
Notes
8. **Fried Catfish**When Friday night rolls around in a Southern household, there’s one dish that often takes center stage: Fried Catfish. This isn’t just dinner; it’s a beloved tradition, a culinary masterpiece that transforms humble catfish into something truly spectacular. Imagine the anticipation as those perfectly seasoned, breaded fillets hit the hot oil, promising a crispy, golden exterior and a tender, flaky inside.
The magic truly happens in the preparation, where the catfish is seasoned just right, then carefully coated in a flavorful breading designed to achieve that signature Southern crunch. Once deep-fried to perfection, each bite is a symphony of textures and tastes—the satisfying crispness giving way to the moist, flavorful fish. It’s a testament to how simple ingredients, handled with care and tradition, can create an extraordinary meal.
What makes Fried Catfish an absolute home run is its perfect pairing with classic Southern sides. Think about it: a generous serving of crispy hush puppies, a refreshing mound of tangy coleslaw, and a side of golden fries. This combination isn’t just a meal; it’s an experience, a complete and utterly satisfying spread that delights the taste buds and fills the soul.
This dish is more than just food; it’s a celebration of Southern cooking at its finest, embodying the region’s love for fresh, local ingredients transformed into comforting classics. Whether it’s a casual family dinner or a festive gathering, Fried Catfish always brings that authentic taste of the South to the table, leaving everyone completely content and yearning for more.
Southern Fried Catfish
Equipment
- 1 Deep Fryer or Heavy-Bottomed Pot For safe and efficient deep frying.
- 2 Mixing Bowls One small for marinade, one large for dry ingredients or a flat pan.
- 1 Resealable Plastic Bag (2-gallon) For coating fillets evenly and mess-free.
- 1 Slotted Spoon or Spider For safely handling and removing fried fish from hot oil.
- 1 Wire Rack with Sheet Pan For draining excess oil and maintaining crispiness after frying.
Ingredients
Main
- ½ cup buttermilk
- ½ cup water
- salt and pepper to taste
- 1 pound catfish fillets cut in strips
- 1 ½ cups fine cornmeal
- ½ cup all-purpose flour
- 1 teaspoon seafood seasoning such as Old Bay™
- 1 quart vegetable oil for deep frying
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Mix buttermilk, water, salt, and pepper in a small bowl. Pour mixture into a flat pan large enough to hold fillets. Dotdash Meredith Food Studios
- Arrange fillets in a single layer in the pan, turning to coat each side. Set aside to marinate. Dotdash Meredith Food Studios
- Combine cornmeal, flour, and seafood seasoning in a 2-gallon resealable plastic bag. Dotdash Meredith Food Studios
- Add fillets to the bag, a few at a time, and tumble gently until evenly coated. Dotdash Meredith Food Studios
- Heat oil in a deep fryer to 365 degrees F (185 degrees C). Fry fillets in hot oil until crisp and golden brown, about 3 minutes. Work in batches to avoid overcrowding, so fillets have room to brown properly. Dotdash Meredith Food Studios
- Drain on paper towels. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
Notes
9. **Southern Skillet Cornbread**Let’s talk about cornbread, Southern-style! In our opinion, and trust me, it’s a strongly held one down here, the only way to make classic cornbread is in a trusty cast-iron skillet. There’s just something about that perfectly seasoned iron that gives the cornbread an unbeatable crispy crust and a tender, moist interior that you simply can’t achieve any other way.
And here’s a little secret for that truly authentic, rich flavor: we often skip the sugar entirely and opt for bacon drippings instead. This choice infuses the cornbread with a deep, savory essence that perfectly complements any Southern meal, creating a more robust and traditional taste that sweet cornbread just can’t replicate. It’s a simple swap with a profound impact on the overall deliciousness.
The best part? This isn’t some complicated, all-day baking project. Once you have your beloved cast-iron skillet, you truly only need a handful of basic ingredients and a mere 10 minutes of prep time to get your cornbread cooking. It’s an incredibly rewarding recipe that proves you don’t need fancy techniques to create something utterly fantastic.
This golden, hearty cornbread isn’t just a side dish; it’s a foundational element of Southern cuisine, often served alongside rich, hearty stews, a bowl of collard greens, or a plate of tender beans. It’s perfect for soaking up gravies or simply enjoyed warm with a pat of butter, embodying the comforting, resourceful spirit of Southern home cooking.
Southern Cornbread Dressing
Equipment
- 1 Large Skillet For sautéing aromatics
- 1 Large Mixing Bowl For combining all ingredients
- 1 Potato Masher To achieve desired dressing consistency
- 1 9×13 inch Baking Dish For baking the dressing
- 1 Measuring Cups and Spoons For accurate ingredient portions
Ingredients
Main
- ¼ cup butter
- ½ cup chopped onions
- ½ cup chopped celery
- 1 1 pound loaf cornbread, crumbled
- 1 1 pound loaf day-old white bread, torn into small pieces
- 1 pound shredded cooked chicken breast meat
- 4 cups chicken broth or more to taste
- 1 10.5 ounce can condensed cream of chicken soup
- 6 large eggs
- 2 teaspoons poultry seasoning
- ½ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Add onions and celery; cook and stir until tender, 5 to 7 minutes.
- Meanwhile, combine crumbled cornbread and white bread pieces in a large bowl.
- Add cooked onions and celery to the bread mixture. Mix in shredded chicken, 4 cups chicken broth, condensed soup, eggs, poultry seasoning, pepper, and garlic powder. Blend with a potato masher until mixture is the consistency of gelatin. Add up to 2 cups more broth to attain the desired consistency. Transfer to a 9×13-inch baking dish.
- Bake in the preheated oven until dressing is golden brown, about 30 minutes. humblepieliving
Notes
10. **Baked Macaroni and Cheese**While there are certainly times when a quick boxed macaroni and cheese might do the trick, there are also those special occasions, those moments of true Southern comfort craving, where making it from scratch isn’t just an option—it’s absolutely necessary! This isn’t just about a meal; it’s about perfecting the art of a beloved classic, delivering a dish that’s rich, creamy, and undeniably satisfying.
The good news is, you can truly perfect the art of making this comforting staple from scratch in just about 45 minutes. Imagine that: a homemade, deeply flavorful mac and cheese ready to grace your table without a massive time commitment. It’s a testament to simple, honest cooking that yields spectacular results every time.
Now, for a crucial tip that makes all the difference: make sure to grate your own cheese! Trust us on this one. While pre-shredded cheese might seem convenient, grating your own ensures that it melts beautifully and seamlessly, creating that luscious, velvety sauce that is the hallmark of an exceptional baked macaroni and cheese. It’s a small effort for a huge flavor payoff.
This creamy, cheesy casserole is more than just a dish; it’s a soulful Southern side that often steals the spotlight from the main course! Packed with flavor and southern soul, it embodies the region’s love for comforting, hearty dishes that bring people together. Get ready to experience a mac and cheese that will make you wonder how you ever lived without this homemade version.
Sloppy Joe and Macaroni Casserole
Equipment
- 1 Large Skillet or Dutch Oven
- 1 Large Pot For cooking macaroni
- 1 Casserole Dish Approximately 9×13 inch
- 1 Mixing Bowl Small
- 1 Wooden Spoon or Spatula
Ingredients
Main
- 3 tablespoons dark brown sugar
- 3 tablespoons red wine vinegar
- 3 tablespoons Worcestershire sauce
- One 15-ounce can tomato sauce
- 2 tablespoons EVOO
- 1 1/2 pounds ground beef 80-to-85-percent lean
- Kosher salt and freshly ground pepper
- 3 to 4 cloves garlic finely chopped
- 1 red bell pepper seeded and finely chopped
- 1 onion finely chopped
- 1 cup beef broth
- 12 ounces elbow macaroni with ridges
- 2 cups shredded yellow Cheddar
- 1/2 cup chopped crisp deli-style dill pickles
Instructions
- Preheat the oven to 400 degrees F.
- Combine the brown sugar, vinegar, Worcestershire sauce and tomato sauce in a small bowl. Heat the EVOO in a large skillet or Dutch oven over medium-high heat. Add the beef and cook until well browned. Season with salt and lots of pepper. Add the garlic, bell peppers and onions and cook, stirring, for 5 minutes. Pour the tomato mixture over the beef, add the beef broth and stir until well combined. Simmer until thickened, 5 to 10 minutes.
- Meanwhile, cook the macaroni in a large pot of salted boiling water until not quite tender, about 5 minutes. Drain and add to the sauce. Pour the mixture into a casserole dish and top with the cheese.
- Bake until the casserole is bubbling and the top is browned. Top with the pickles and serve from the dish.
Notes
11. **Classic Hoppin’ John**Let’s talk about a dish that’s not just delicious but also steeped in tradition and good fortune: Classic Hoppin’ John! Originally a staple of antebellum cooking, this remarkable dish has evolved into a beloved New Year’s Day tradition across the South, believed to bring prosperity for the year ahead. Who wouldn’t want a plate full of good luck and incredible flavor?
At its heart, Hoppin’ John is a perfect blend of fluffy rice and wholesome black-eyed peas, creating a satisfying and deeply flavorful foundation. The magic is often amplified by adding savory ingredients like ham hocks or bacon, which infuse the entire dish with a rich, smoky depth that is utterly irresistible. It’s a humble combination elevated to a culinary celebration.
The cultural significance of black-eyed peas, especially among African Americans, cannot be overstated. Beyond their role in Hoppin’ John, they’re viewed as a symbol of good luck and fortune, making their appearance on New Year’s Day a cherished and meaningful ritual. Whether enjoyed as part of this classic dish or as a standalone, they represent a connection to heritage and hope.
To truly complete this iconic Southern spread, don’t you dare forget the collard greens and cornbread! These accompaniments are essential, providing the perfect balance of earthy greens and buttery bread to soak up every last drop of the flavorful Hoppin’ John. It’s a meal that’s not just nourishing for the body but also deeply comforting for the soul, a timeless tradition you’ll want to make year after year.
Hoppin’ John
Equipment
- 1 Large Skillet or Dutch Oven For sautéing and combining all ingredients.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Spatula For stirring and sautéing.
Ingredients
Main
- 2 tablespoons butter
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 2 small jalapeño peppers chopped
- 2 cloves garlic minced
- 2 cups cooked white rice
- 1 15 ounce can black-eyed peas, drained and rinsed
- 1 10 ounce can diced tomatoes with habaneros (such as Rotel Hot), drained
- 4 slices cooked bacon chopped
- salt and ground black pepper to taste
Instructions
- Melt butter in a large pan over medium heat; cook and stir onion, red bell pepper, jalapeño peppers, and garlic in hot butter until onion is translucent, about 5 minutes.
- Stir cooked rice, black-eyed peas, diced tomatoes with habanero peppers, bacon, salt, and black pepper into vegetables. Cook for 10 minutes to blend flavors, stirring frequently.
Notes
12. **Hummingbird Cake**And now, for the grand finale of our current Southern culinary journey, a cake so legendary it practically has its own postal code: Hummingbird Cake! If you haven’t had the pleasure of tasting this moist, spiced, and utterly delightful confection, then, as they say down South, you’re “surely not from around here.” It’s an absolute masterpiece, and famously, the most popular recipe in Southern Living history.
This three-layer dream became a clear frontrunner among spiced cakes that began popping up in community cookbooks throughout the early 20th century. What makes it so incredibly special? It’s the delightful combination of simple yet vibrant ingredients: canned pineapple and bananas, which give the cake its signature moisture, sweetness, and unique flavor profile. Every bite is an experience!
The magic of Hummingbird Cake lies in its ability to be both elegantly impressive for special occasions and wonderfully comforting for a casual gathering. Its rich, spiced flavor, often paired with a luxurious cream cheese frosting (though not explicitly mentioned in this context, it’s a classic pairing!), creates a dessert that’s universally loved and always eagerly anticipated.
This isn’t just any cake; it’s a culinary icon that embodies the warmth and generosity of Southern hospitality. Its enduring popularity is a testament to its irresistible charm and deliciousness. So, if you’re looking for a delightful cake that will impress and satisfy, look no further than the one and only Hummingbird Cake. It’s a taste of true Southern joy!
Well, there you have it, folks—another six incredible, time-tested Southern recipes ready to transform your kitchen into a haven of comfort food! From the flakey goodness of homemade biscuits to the legendary allure of Hummingbird Cake, these dishes are more than just food; they’re stories, traditions, and pure love served on a plate. So go on, pick your next culinary adventure, get those ingredients, and bring the soulful flavors of the South right into your home. Happy cooking, y’all!”
Hummingbird Cake
Equipment
- 2 9-inch Cake Pans
- 2 Large Mixing Bowls For wet and dry ingredients
- 1 Sifter For dry ingredients to ensure a light cake texture
- 1 Electric Mixer Handheld or stand mixer for frosting
- 2 Wire Racks For cooling cakes completely
Ingredients
Main
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mashed bananas
- 1 ½ cups canola oil
- 1 cup chopped pecans or walnuts
- 1 8 ounce can crushed pineapple, drained
- 3 large eggs
- 1 pound confectioners’ sugar
- 1 8 ounce package cream cheese, softened
- ¼ pound butter softened
- 1 teaspoon vanilla extract
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans. Dotdash Meredith Food Studios
- To make the cake: Sift flour, sugar, baking soda, and salt together in a large bowl. Combine bananas, oil, walnuts, pineapple, and eggs in another large bowl; mix well. Dotdash Meredith Food Studios
- Stir flour mixture into banana mixture until combined. Pour batter into the prepared pans. Dotdash Meredith Food Studios
- Bake in the preheated oven until a toothpick inserted into the center of each pan comes out clean, about 1 hour. Allow cakes to cool on wire racks. Dotdash Meredith Food Studios
- Meanwhile, make the frosting: Beat confectioners’ sugar, cream cheese, butter, and vanilla together in a medium bowl until smooth.
- Place one cooled cake on a serving plate or cake stand. Spread some of the cream cheese frosting on top of cake; place second cake on top and spread remaining frosting evenly over the surface and sides of the cake. Allrecipes/Kim Shupe
